PING: Serene

Jude said:

Serene,

I must offer you, the Quiche Goddess, a million words of praise.

Thank you kindly. I like being a goddess. I think I'll get me a sash
or a scepter or something.

Quoted message said:

I made a spinach-feta-red onion quiche tonight. I pulled up your recipe
posted a month or so ago to see if you did anything different. I never
would have thought to add sun-dried tomatoes to a quiche, and it was
incredible the difference it made! It added a whole subtle layer of
flavor that I didn't expect. This one's a keeper.

Yay!

Quoted message said:

Question, though. My basic quiche uses 3 eggs and a cup of milk/half
and half/cream. Your used 3 eggs and 1/2 c sour cream. What difference
does sour cream make in a quiche? Does it change the consistency, or
the flavor, more? (I woulda tried it but I didn't have any in the
house.)

I have read that any dairy product will work -- milk, cream, sour
cream, cottage cheese -- but my friend Piglet's recipe has sour cream
(and before I used this recipe, I'd never had a quiche success), so
that's what I use. At first, it was too moist for me: Piglet's
recipe uses a cup of sour cream to three/four eggs, and in hers, you
layer the cheese in slices on the bottom. I played with it until I
found a combo that made the quiche firm enough for me. I don't like
watery quiche.

serene

On Fri, 31 Mar 2006 00:06:17 -0800, Serene <[email hidden]>

Quoted message said:

I have read that any dairy product will work -- milk, cream, sour
cream, cottage cheese -- but my friend Piglet's recipe has sour cream
(and before I used this recipe, I'd never had a quiche success), so
that's what I use. At first, it was too moist for me: Piglet's
recipe uses a cup of sour cream to three/four eggs, and in hers, you
layer the cheese in slices on the bottom. I played with it until I
found a combo that made the quiche firm enough for me. I don't like
watery quiche.

Have you posted the actual recipe for this? I'd like to try making
crustless quiches for quick breakfasts.

Thankee,
Carol

Damsel in dis Dress said:

On Fri, 31 Mar 2006 00:06:17 -0800, Serene <[email hidden]>

Quoted message said:

I have read that any dairy product will work -- milk, cream, sour
cream, cottage cheese -- but my friend Piglet's recipe has sour cream
(and before I used this recipe, I'd never had a quiche success), so
that's what I use. At first, it was too moist for me: Piglet's
recipe uses a cup of sour cream to three/four eggs, and in hers, you
layer the cheese in slices on the bottom. I played with it until I
found a combo that made the quiche firm enough for me. I don't like
watery quiche.

Have you posted the actual recipe for this? I'd like to try making
crustless quiches for quick breakfasts.

Yep, but I may have just posted it to the recipe groups. Anyway, here
it is quoted from rec.food.recipes:

I love my friend Piglet's quiche recipe, but whenever I've made it,
it's been too moist for my (and my family's) tastes, so I've been
tweaking it over the years (I don't make it that often), and today I
got it just right for us. This recipe made two. I added the tomatoes
to one, and not the other, but both were really yummy. I used frozen
pie crusts, but of course make them from scratch if you want.

Spinach, Feta, and Caramelized Onion Quiche

6 tablespoons butter (hush up -- butter's good for you!)
2 medium onions, sliced
5-6 oz. fresh spinach leaves, washed and dried
6 medium eggs (I suppose 4 large might be right, but who knows)
1 cup sour cream
8 oz. feta cheese, crumbled
a few pieces of marinated sun-dried tomatoes, optional
2 pie crusts, not deep-dish

Saute onions in butter on medium-to-low heat until caramelized (I
think it took about 30 minutes, but I'm not sure). Add spinach. Cook
and stir until spinach wilts and most of the moisture seems gone. Set
aside. Whisk together eggs and sour cream until creamy. Stir in feta
and vegetable mixture, and tomatoes if desired. Pour into pie crusts
(do not defrost first if frozen). Bake on cookie sheet on middle rack
for 40 minutes or until tops are beginning to be golden brown and
crusts are golden brown.

Let stand for 5 minutes or so, then eat.

Serene

On Fri, 31 Mar 2006 11:34:18 -0800, Serene <[email hidden]>

Quoted message said:

Spinach, Feta, and Caramelized Onion Quiche

This sounds amazing! You are clearly a goddess.

Peace,
Carol

Damsel in dis Dress said:

On Fri, 31 Mar 2006 11:34:18 -0800, Serene <[email hidden]>

Quoted message said:

Spinach, Feta, and Caramelized Onion Quiche

This sounds amazing! You are clearly a goddess.

Now, y'all are gonna go turning my head. (Thank you.)

I went for years making mediocre quiches from recipes, and finally
decided to really pay attention and get one I like. This one works
for me, and it worked well with green onions and colby as the
veggie/cheese mixture, as well. (And it was kind of fun that the
mixed-in green onions floated to the top decoratively:
http://pics.livejournal.com/serenejournal/pic/0002z0wz/g5 )

serene

On Fri, 31 Mar 2006 14:42:45 -0800, Serene <[email hidden]>

Quoted message said:

I went for years making mediocre quiches from recipes, and finally
decided to really pay attention and get one I like. This one works
for me, and it worked well with green onions and colby as the
veggie/cheese mixture, as well. (And it was kind of fun that the
mixed-in green onions floated to the top decoratively:
http://pics.livejournal.com/serenejournal/pic/0002z0wz/g5 )

They're absolutely perfect! I'll try this for sure! Crash won't
touch spinach, but we both love green onions. Wow!

In awe,
Carol

Damsel in dis Dress said:

They're absolutely perfect! I'll try this for sure! Crash won't
touch spinach, but we both love green onions. Wow!

Try my old standby, bacon, mushrooms, and green onions.

nb

notbob said:

Damsel in dis Dress said:

They're absolutely perfect! I'll try this for sure! Crash won't
touch spinach, but we both love green onions. Wow!

Try my old standby, bacon, mushrooms, and green onions.

Mushrooms? ARGH!!

Piece of quiche,
Carol, running and hiding